Indian Vegetable Curry

So this is a very basic, mild Indian vegetable curry sauce that I often whip up for a quick meal that is guaranteed to please my family. It is very versatile so even though my main recipe is vegetarian, feel free to add in meat or legumes (see recipe variations). You can also freeze batches of the sauce for a quick curry another time.

Health benefits

Anything with this many veggies is just good! Coupled with so many wonderful anti-inflammatories, digestion and immune supporting spices; protein and essential fatty-acid rich cashew nuts, this is not only really delicious but supports optimal health and healing.

Take a look at the variations below for all the details as well as suggestions to alter the recipe to suit your specific dietary requirements.

If you’re looking to save money across pantry items such as nuts, seeds, rice and much more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (and delivered to my door), click HERE to take a look. Their brown basmati is divine and organic cashew nuts super cheap.

Indian Vegetable Curry

Prep15minutes

Cook25minutes

Total40minutes

Serves: 4

5 from 5 votes

This Indian Vegetable Curry really easy to make, mild curry that the whole family will love. It's also super versatile so you can adapt it to suit your taste.

Try to cut your root vegetables to roughly the same size and group vegetables into approx. cook times. Soin this case, the carrot and sweet potato will take the longest so I add them to the sauce first, followed by the red capsicum, cauliflower, broccoli and lastly, I stir in the spinach to wilt. The cook time will depend on the size you have cut your vegetables. I like a fairly chunky curry, which is easier to cut up but takes a bit longer to cook than if you cut the vegetables smaller. Your call. PS - I'm a bit of a nazi with vegetables, I really don't like them overcooked, but if you don't mind you can throw it all in together.

Method

In a large, deep pan, melt the ghee, butter or coconut oil and sauté the onion, garlic, ginger and spices over a low heat unit the onion is just starting to become opaque and the spices smell amazing.

Transfer this to a blender or food processor with the cashews, tomatoes, sea salt, yoghurt and water and blend until it is smooth.

Add it back to the pan you cooked the onions and spices in (no need to wash it), add your vegetables in stages (see the note above), and simmer with the lid on (it will spit), stirring frequently until the vegetables are cooked to your liking. Taste and season again.

My curry takes approx. 15 minutes for the root vegetables and another 5-10mintes for the quick cooking veggies (broccoli, cauliflower and capsicum). Always add leafy greens (baby spinach/coriander) at the very end once you have turned off the heat.

Another way to cook this curry is to steam (or roast) the vegetables and just mix through the sauce (which has simmered 10-15 minutes to build flavour).

At this point, you can choose to cook your curry in a stove-top pot (point 3 above), or continue in your TMX. Personally, I like to finish this in a pot as I find the vegetables stay more intact than cooking it in the TMX. See the note above re-cook time. If you do choose to cook your vegetables in the TMX, make sure the blade is on reverse and cook at temp 100, speed 1 (cook times will vary as explained above).

If you are using the steamed method (point 5 above), cook for 10 minutes, temp 100, speed 3 before pouring over your vegetables.

Variations

Dairy-free and vegan

Sub the yoghurt with coconut milk.

Onion-free

Replace the onion with a small bulb of diced fennel.

Garlic-free

Increase the ginger to a 4cm piece to replace the garlic.

Add a legume

Feel free to add in cooked chickpeas or lentils.

Add meat

You could also add meat to this curry sauce – I’d suggest it’s best suited to chicken or fish.

Make it spicy

Add dried chilli flakes at part one of the method. Or, serve with fresh or dried chilli so everyone can control their own heat (this is what we do).

Hope you enjoy this very versatile curry. Love to hear how you like it or post a question in the comments below.

Course: Main Course

Cuisine: Indian

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33 Comments

Sounds fantastic Georgia! I’ve recently introduced my kids to Korma via a store bought paste but keen to do my own – in fact I was thinking Korma tonight but I’ve got everything to make this so might give it a go! Just thinking about hiding the pumpkin and sweet potato as my kids aren’t fans – how much do you think it would effect the flavour of the sauce if I blended them up with the sauce once they were cooked?

You could just leave it out, but I think a small amount blended through shouldn’t change the flavour too much. This is the perfect curry to introduce Indian flavours to kids (also my chicken almond curry) is a real hit with kids https://wellnourished.com.au/chicken-and-almond-curry/. Hope you all enjoy it G x

Kelly if you leave them out it won’t be so thick (so you wouldn’t need to add the water). The only substitution I’d consider is toasted sunflower seeds,though the flavour will be slightly different. G x

I have made this recipe so many times + each time I think I must thank you for it. It has become a weekly staple in our house. I’m lucky enough to have a Thermomix so I make a double batch to step 2 then take half out, blend the coconut cream + water for one half + then do the same again. I freeze half + the other goes straight into a saucepan with a ton of veggies, whatever is in the fridge/freezer. It is just so versatile. My cousin was having a hard time finding things she could eat after having her second baby who reacted to all things allium, dairy etc etc. So I made a batch of this for her leaving out the garlic + onions + she absolutely loved it. It was still really tasty because of all the spices. So finally, THANK you so much.

OMG, Georgia. I have just today made the sauce for the first time (with my own tweaks, I must admit ?). It is absolutely beautiful and I can’t wait to mix with with veggies, or seafood, or chicken – so versatile and so incredibly delicious. Thank you so much for your wonderful, healthy inspiration! ?

Hi Danielle. It’s a very fast cooking curry – personally I find anything but root veggies awful in a slow cooker (scarred by too many overcooked vegetables as a kid – lol). Once the sauce is made it is literally a 15-20 minute cook. But by all means try and let me know G x

I’ve made this many times and my favourite way to cook it is to roast the veggies while the sauce is cooking. It’s quicker this way as everything is ready together and roasting the veg adds extra flavour. Thanks for a great recipe 🙂

Made this tonight and it was delicious! Was worried the lack of meat would bother hubby but he didn’t complain and we all really enjoyed it, even my 4yo! I roasted the vegetables and used almonds instead of cashews as that’s what I had and it seemed to work well. Thanks again for a great recipe!

This is SO delicious! I cooked this earlier in the week and put it in a slow oven to cook so was ready when we came home from afternoon activities. The yoghurt had curdled a little but nothing a little stir couldn’t resolve. The texture was quite thick given the slow cook so we served with extra greek yoghurt and some home-made mango chutney. Was absolutely delicious and very generous. It served 4 adults and 3 kids plus I’ve had leftovers for lunch twice now.

had this tonight with steamed vegetables I used coconut cream in place of the yoghurt and added a couple of chillies both hubby and I really enjoyed it I have pleny of sauce left so will freeze it for another time Thanx for such a yummy recipe

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About Me

Hello and welcome!

I’m Georgia Harding, Naturopath, freestyle cook, and mother of two. I’ve treated and mentored patients on matters of health and wellness for over 20 years and this blog is my commitment to further share my passion and knowledge of health, food and healing. I hope you enjoy it!